Barley Beef Stew Recipe

On cool days, which we get plenty of here, I like to get out my slow cooker and make up a batch of this comforting stew. Trying to appeal to 10 picky eaters in our large household is not too easy, but with this recipe, everyone asks for seconds.
-Barb Smith, Regina, Saskatchewan

Nutritional Facts

Directions

In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper.

Cover and cook on low for 4-5 hours. Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender.Yield: 6-8 servings.

Freeze option: Place individual portions of cooled stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Originally published as Beef Barley Stew in Taste of Home
August/September 1998, p39

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"Campbell's canned Beef & Barley soup was one of my favorites growing up. This is like an up-scale adult version (now that I can cook). Made it over the weekend and reheated for week-night dinner.Yummy"